BAKED CREOLE TETRAZZINI.
I strayed a bit, starting out with an uncalled-for Holy Trinity which I reserved and set aside along with some roast chicken bits and sauteed smoked andouille sausage.
I also changed the sequence of things a bit, toasting the spices and making the sauce before adding the cooked noodles, reserved vegetables, and reserved meat.
Otherwise, pretty much as per the recipe. In the interest of regional cooking, I did use cheddar cheese (my initial reaction was to nix the cheddar) and tossed in a wee bit of provolone as I had some to use up. I used a homemade creole seasoning.
A half recipe in a 10” Le Creuset braiser barely fit.
While my dish did not come out in neat little wedges, we found this very tasty. Honestly, really good. However, would I make it again from scratch? Probably not. With my additions, it took a couple of hours to throw together and made a pile of dirty dishes. In hindsight, this is the kind of thing that would take leftovers (the right ones, if you had them on hand) above the sum of their parts.
I’m glad I made it, as I picked up a few ideas. Will do something similar again, when the shoe fits…
